Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling
- 1429 kj Energy
- 22g Fat Total
- 5g Saturated Fat
- 3g Fibre
- 21g Protein
- 77mg Cholesterol
- 100.34mg Sodium
- 1g Carbs (sugar)
- 13g Carbs (total)
Fish tacos with tomato salsaPrint Recipe
- 10 (1kg) perch fillets
- 2 teaspoons finely grated lime rind
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon cracked black pepper
- 250g grape tomatoes, halved
- 1 small white onion, finely chopped
- 2 tablespoons fresh basil leaves
- 10 jumbo taco shells
- 100g shredded green cabbage
- Lime wedges, to serve
Preheat oven to 180°C/160°C fan-forced. Cut each fish fillet into 3. Combine fish, lime rind, lime juice, oil and pepper in a large glass or ceramic dish. Turn fish to coat. Set aside for 5 minutes to let flavours develop. Combine tomato, onion and basil in a small bowl. Season with salt and pepper.
Heat a large non-stick frying pan over medium-high heat. Cook fish, in batches, for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Cover to keep warm.
Heat shells following packet directions. Divide cabbage between shells. Top with fish and tomato mixture. Serve with lime wedges.
We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.
You can use white corn or wholemeal tortillas instead of flour.
Nutritional information is per taco.
Author: Emma Braz
Image credit: Cath Muscat
Publication: Super Food Ideas
Leave a Reply